Season entire surface of tenderloin with salt and pepper. Heat oil and garlic in oven-proof skillet or flame-proof shallow roasting pan over medium-high heat. Add meat, turning to brown all sides. Place in a 425 degree oven for 15 to 20 minutes or until internal temperatures reaches 145 degrees for medium-rare. Remove from oven. Place meat on cutting board and cover with foil. Place pan over high heat; add vinegar and stir to remove browned bits from pan. Cook for 4 to 5 minutes or until reduced by half. Add mushrooms; cook for 2 minutes or until mushrooms are tender.
Cut meat into 1/2-inch thick slices. Spoon mushrooms and sauce over each serving.
NOTES : Start with melt-in-your-mouth medallions of beef tenderloin. Then pair them with the sweet, yet robust flavor of this classic, dark Italian vinegar, fresh mushrooms, and of course, garlic! It's wonderful! Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 05, 1998
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